Liu Wenmeng, Pan Wentao, Li Jinwang, Chen Yi, Yu Qiang, Rong Liyuan, Xiao Wenhao, Wen Huiliang, Xie Jianhua
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
International Institute of Food Innovation, Nanchang University, Nanchang, 330200, China.
Curr Res Food Sci. 2021 Dec 18;5:28-33. doi: 10.1016/j.crfs.2021.12.004. eCollection 2022.
The effects of continuous dry heat treatment (CT) and repeated dry heat treatment (RT) on gel and structural properties of chestnut starch (CS) were investigated. CT and RT both reduced the swelling degree of starch and showed significant variations in pasting viscosity, viscoelasticity, gel strength and hardness varying from high to low after dry heat treatment, and CT was lower than that of RT. Neither dry heat treatment nor gelatinization produced new functional groups, and both reduced short-range ordered degree. There were significant decrease in spin-spin relaxation time (T) with dry heat treatment (CT and RT), which made the starch in the samples closely combine with water. These results are helpful to better understand the changes of physicochemical properties of starch gel products during dry heat treatment and provide some theoretical references for the application of CS in food industry.
研究了连续干热处理（CT）和反复干热处理（RT）对板栗淀粉（CS）凝胶和结构特性的影响。CT和RT均降低了淀粉的膨胀度，且干热处理后糊化粘度、粘弹性、凝胶强度和硬度均呈现从高到低的显著变化，且CT低于RT。干热处理和糊化均未产生新的官能团，二者均降低了短程有序度。干热处理（CT和RT）使自旋-自旋弛豫时间（T2）显著降低，使样品中的淀粉与水紧密结合。这些结果有助于更好地理解干热处理过程中淀粉凝胶产品理化性质的变化，并为CS在食品工业中的应用提供一些理论参考。
